DOCSLIB.ORG

Non-Alcoholic Beverages Handcrafted Cocktails

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Non-Alcoholic Beverages Handcrafted Cocktails HANDCRAFTED COCKTAILS Aperol Spritz | Aperol | Prosecco | Blood 12 Americano | Campari | Alessio Vermouth | 10 Orange Bitters | Simple Syrup | Orange Twist Fresh Lime | Bette Jane Ginger Beer | Over Caputo Bellini | Prosecco | St. Germain | White 13 Brooklyn | Bulleit Rye | Imbue Bittersweet 12 Peach Puree | Lemon Twist Vermouth | Foro Amaro | Up Barrel Aged Negroni | St George Terroir | 14 Grappa Sour | Poggio Basso Grappa | 10 Aperol | Camparo Antica | Fernet Branca | Up Cointreau | Lemon | Egg White | Peychaud | Up Cucumber Collins | Square One Cucumber | 12 Bit of Frost | Tahoe Blue | Boissier Dry 12 Lillet Blanc | Fresh Lemon & Cucumber | Over Vermouth | Spiced Agave | Up Daubigny’s Garden | Nolet’s | Lemon | Wildflower 13 Honey | Lavender | Up WINES ON DRAFT Glass | Carafe Glass | Carafe The Girls in the Vineyard | The Field 11 | 44 Acrobat King | Pinot Noir | Oregon 2013 13 | 52 Blend | Dunnigan Hills 2014 Jupiter | Sangiovese | North Coast 2012 9 | 36 Hanna | Sauv Blanc | Russian River Vly 2014 13 | 52 Artezin | Zinfandel | Sonoma County 2013 11 | 44 Miner | Chardonnay | Napa Valley 2013 16 | 64 The Rule | Cab Sauvignon | Napa Valley 2012 14 | 56 Hogwash | Rose of Grenache | California 2013 9 | 36 WINES BY THE GLASS SPARKLING & CHAMPAGNE Glass RED Glass Sommariva | Prosecco Superiore | Brut | 10 Brovia | Dolcetto | Alba Vignavillej 2013 13 Valdobbiadene NV Cantine Valpane | Barbera del Monferrato | 12 Ceretto | Sparkling Arneis | Langhe 2014 15 Piemonte 2013 J. Lassalle | Cachet Or | Premier Cru | 19 Ferrando | Canavese Rosso | Nebbiolo, 15 Champagne NV Barbera, Neretta | Ivrea 2013 WHITE & ROSE Querciabella | Chianti Classico | Toscana 17 2011 Botega Vinaia | Pinot Grigio | Della Venezie 2014 9 Pali | Pinot Noir | Riviera | Sonoma Coast 2012 14 Giovanni Almondo | Arneis | ‘Vigne Sparse’ | 11 Roero 2014 Peter Paul | Pinot Noir | Russian River 2012 16 Bibi Graetz | Vermentino | Toscana 2014 15 Subplot No. 30 | Red Blend | Columbia Valley 12 2013 Kett Meier | Muller Thurgau | Alto Adige 2013 16 Bedrock | Zinfandel | Sonoma County 2013 13 Bruno Verdi | Pinot Grigio | Pavese Bianco 2013 15 Terra Sávia | Cabernet Sauvignon | Sanel 13 J Christopher | Sauvignon Blanc | Oregon 2014 14 Valley Vineyards | Mendocino 2010 De Forville | Chardonnay | Piemonte 2014 13 Educated Guess | Cabernet Sauvignon | Napa 16 Scribe | Estate Chardonnay | Sonoma County 2012 17 Valley 2013 Waterbrook | Rose of Sangiovese | Columbia 10 Valley 2013 BEER DRAFT BEER BOTTLED BEER Trumer Brauerei | Pilsner | Berkeley 6 Amstel Brewery | Light Lager 6 Drake’s Brewing Co. | Hefeweizen | San Leandro 7 Crispin | English Dry Cider 6 Anchor Brewery | Steam | San Francisco 7 21st Amendment | Down to Earth | Session IPA 5 Stone Brewing | IPA | San Diego 7 Marin Brewing Co. | Mt. Tam Pale Ale 22 oz. 12 Fort Point Beer Co. | Charred Manzanita | 8 Chimay Blanche | Tripel Belgian Ale 12 San Francisco Hitachino | Red Rice Ale 12 Stone Brewing | Coffee Milk Stout | San Diego 8 Almanac Beer Co. | Farmer’s Reserve Citrus Sour 18 BOTTLED BEER Simpleton Craft Ales | First Rye IPA | 22 oz. 18 Birra Peroni | Nastro Azzuro 5 Anderson Valley Brewing Co. | Winter Solstice 6 Birra Morreti | La Rossa 5 Bourbon Barrel Stout 22 oz. 22 Clausthaler | NA 5 NON-ALCOHOLIC BEVERAGES Fresh Squeezed Juice | Orange | Grapefruit 6 Boylan | Root Beer | Ginger Ale 5 D’Arbo Fruit Syrup Italian Sodas: 5 Bette Jane | Ginger Beer | Tonic 5 Black Currant | Raspberry | Elderflower Coke | Diet Coke | Sprite 4 Pellegrino & Panna | 1 Liter 9 Mexican Coke 6 415-543-9720 | 100 Brannan St., San Francisco, CA 94107 | www.caputosf.com LUNCH & BRUNCH ANTIPASTI Housemade Focaccia, Rosemary, Garlic, 7 Assorted Warm Olives Al Forno, Savory 6 Olive Oil, Maldon Salt Preserved Lemons Tuscan White Bean and Kale Soup, Herbed 10 Charred Octopus, Roasted Cauliflower, 14 Croutons, Pecorino, Olive Oil Thyme Panisse, Lemon Garlic-Parsley Eggplant Caponata Agrodolce, Onion, 8 Vinaigrette Basil, Pine Nuts, Raisins, Saba, Rosemary Burrata, Beet Emulsion, Shaved Radish, 15 Fettunta Toasted Hazelnut, Micro Greens Meatballs Al Forno, San Marzano 12 Marinara Sauce, Pine Nuts, Grilled Napa PIZZA Rustic Bread Authentic Neapolitan Style in a Wood Fired Oven BRUNCH Funghi, Roasted Local Mushrooms, Thyme, 19 Fontina, Taleggio Meyer Lemon Ricotta Pancakes, Cinnamon, 12 Margherita, House-made Fior Di Latte, 16 Organic Maple Syrup, Whipped Crème Fraiche Basil, San Marzano Tomato, Olive Oil Creamy Polenta, Broccolini, Pecorino 13 Carnivore, Speck, Pancetta, Calabrese, 20 Toscano, Thyme, Poached Eggs Pepperoni, House-made Fior Di Latte, Breakfast Sandwich, Scrambled Eggs, Basil 15 Basil, San Marzano Tomato Pesto, Honey Glazed Thick Cut Pancetta, ADD Ciabatta Roll Arugula 2 • Farm Egg 3 Sausage Hash, Housemade Marinara, Yukon 15 Prosciutto di Parma 6 Potatoes, Fior De Latte, Calabrian Chili, Sunny Side Up Eggs Farmers Pizza, Melted Leeks, Potato, 17 PRIMI Pancetta, Burrata, Organic Egg All Pastas Made Fresh In House Frittata, Baby Kale, Caramelized Onion, 14 Peppers, Goat Cheese Cacio e Pepe, Bucatini, Black Pepper, 19 Pecorino, Organic Egg Housemade Scones, Thyme And Rosemary, 8 Dried Fruit, Honey Butter, Fig Jam Linguine, Manila Clams, Garlic, Pancetta, 21 Fennel, Calabrian Chili, Pangrattato Grilled Chicken Sandwich, Almond Basil 14 Pesto, Caramelized Onion, Gorgonzola Dolce Squid Ink Spaghetti Alla Chitara, Rock 22 Latte, Mixed Greens Shrimp, Parmigiano Reggiano, Garlic, White Wine, Lemon Zest Duck Confit Panino, Pickled Red Onion, 16 Pear Jam, Fontina, Arugula Salad SECONDI INSALATE Grilled Over Almond Wood Roasted Baby Beet Salad, Frisée, Toasted 14 Pan Seared Mediterranean Sea Bass, 18 Hazelnuts, Robiolina, Creamy Citrus Pancetta, Kale, Potato Hash, Dressing Tarragon-Citrus Vinaigrette Caesar, Roasted Garlic Crostino, Parmigiano 13 Reggiano, Marinated White Anchovies SIDES Gathered Greens, Cranberry Raisins, 12 Charred Broccolini, Lemon, Fried Capers, 8 Point Reyes Blue Cheese, Roasted Pecorino Toscano Shallots, Aged Red Wine Vinaigrette Caramelized Butternut Squash, Brown 8 Chicory and Baby Kale Salad, Toasted 13 Butter, Sage Walnuts, Medjool Dates, Sheep’s Feta, Balsamic Vinaigrette Roasted Cauliflower, Cumin, Ol.ive Oil 8 ADD Glazed Organic Baby Carrots, Anise Yogurt, 8 Thyme Chicken 6 • Bavette Steak 7 Carrie Anne Lopez, Chef de Cuisine Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illnesses. 4% charge will be added to the check for SF mandates. 2/24.
Load more

Recommended publications
  • 追求卓越 Passion for Excellence
    追求卓越 PASSION FOR EXCELLENCE 2 公司简介 COMPANY PROFILE 成立于2016年 IL BUON GUSTO ITALIANO® 是由23家代表着意大利美食文化传统的意大利食品 公司组成的业务网络。我们商业模式的概念建立于公开透明、互相尊重及信任、思想及经验的 共享、以及附属机构自身资源投入的基础上。 拥有着广泛及多元化的产品组合，IL BUON GUSTO ITALIANO® 的企业宗旨是协助其附属机构提 高国际市场上的竞争地位、品牌形象与产品质量，在生产、贸易与分销层面中充分发挥和利用 协同作用。 在众多与我们合作的优势当中，其一便是与出口网络经理直接对接的机会，以便利于有效的全 面收集与获得相关产品范围和企业的信息。 IL BUON GUSTO ITALIANO® is a business network founded in 2016 and composed of twenty-three Italian food industry companies, representing the excellence of the Italian food traditions. Our network is a model of business combination based on target transparency with due regard for individuals, sharing ideas, experiences and projects with mutual trust and direct commitment of the affiliated companies. Counting on a wide product portfolio of specialties, IL BUON GUSTO ITALIANO® aims to help the companies part of the network improving their competitive position on international markets, promoting their brands and the high-quality of the products, exploiting and reinforcing synergies at a productive, commercial and distributive level. Among the advantages of working with us, we offer the possibility of interfacing directly with a single interlocutor, the Export Manager of the Network, in order to receive immediately all the information needed regarding the whole product range and the single companies. 23 公司 | Companies € 850.000.000 总营业额 | Total turnover 2020 22% 国际销售份额 | International sales share 1.800 员工总数 | Total employees 使命与愿景 MISSION & VISION 团队合作 - Teamwork 在成为一个企业网络之前，组成IL BUON GUSTOITALIANO®的是人际网络。我们企业网络的成功 基于企业之间的相互信任与知识共享。我们要求企业家们投入他们的时间和想法，从而携手不 断发展国内市场同时拓展国外市场。 这些企业价值观令IL BUON GUSTO ITALIANO®致力于在海外推广意大利丰富的烹饪文化，以及 教育海外客户如何辨认与选择高品质的正宗意大利制品。 Before being a network of companies, IL BUON GUSTO ITALIANO® is a network of people. The network works if there is mutual trust and sharing of know-how between the companies. What we ask to our entrepreneurs its their time and ideas, to continue to grow both in domestic and most of all in foreign markets, teaming up.
    [Show full text]
  • The Cook's Decameron: a Study in Taste: Containing Over Two Hundred Recipes for Italian Dishes
    The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes Mrs. W. G. Water The Project Gutenberg Etext of The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water Copyright laws are changing all over the world, be sure to check the copyright laws for your country before posting these files!! Please take a look at the important information in this header. We encourage you to keep this file on your own disk, keeping an electronic path open for the next readers. Do not remove this. **Welcome To The World of Free Plain Vanilla Electronic Texts** **Etexts Readable By Both Humans and By Computers, Since 1971** *These Etexts Prepared By Hundreds of Volunteers and Donations* Information on contacting Project Gutenberg to get Etexts, and further information is included below. We need your donations. The Cook's Decameron: A Study in Taste: Containing Over Two Hundred Recipes For Italian Dishes by Mrs. W. G. Water June, 1997 [Etext #930] [Date last updated: March 5, 2004] ****The Project Gutenberg Etext of The Cook's Decameron**** ***This file should be named ckdec10.txt or ckdec10.zip**** Corrected EDITIONS of our etexts get a new NUMBER, ckdec11.txt. VERSIONS based on separate sources get new LETTER, ckdec10a.txt. This etext was prepared by Metra Christofferson, [email protected]. We are now trying to release all our books one month in advance of the official release dates, for time for better editing. Please note: neither this list nor its contents are final till Livros Grátis http://www.livrosgratis.com.br Milhares de livros grátis para download.
    [Show full text]
  • One Territory, Infinite Emotions
    www.turismotorino.org ONE TERRITORY, TORINO • Piazza Castello/Via Garibaldi INFINITE • Piazza Carlo Felice • International Airport (interactive totem) Contact centre +39.011.535181 [email protected] EMOTIONS. BARDONECCHIA Piazza De Gasperi 1 +39.0122.99032 [email protected] CESANA TORINESE Piazza Vittorio Amedeo 3 +39.0122.89202 [email protected] CLAVIÈRE Via Nazionale 30 +39.0122.878856 [email protected] IVREA Piazza Ottinetti +39.0125.618131 [email protected] PINEROLO Viale Giolitti 7/9 +39.0121.795589 [email protected] PRAGELATO Piazza Lantelme 2 +39.0122.741728 [email protected] SAuze d’OULX Viale Genevris 7 +39.0122.858009 [email protected] SESTRIERE Via Louset +39.0122.755444 [email protected] SUSA Corso Inghilterra 39 +39.0122.622447 [email protected] A CITY YOU City Sightseeing Torino is a valuable ally in your time spent WOULDN’T EXPECT in Torino. By means of this “panoramic” double-decker bus you will be able to discover the city’s many souls, travelling on two lines: “Torino City Centre” and If you decide to stay in Torino “Unexpected Torino”. You can’t get more or the surrounding areas for your convenient than that… holiday, our Hotel & Co. service lets www.turismotorino.org/en/citysightseeing you reserve your stay at any time directly online. Book now! ot www.turismotorino.org/en/book .turism orino.o ww rg/ w en Lively and elegant, always in movement, nonetheless Torino is incredibly a city set in the heart of verdant areas: gently resting on the hillside and enclosed by the winding course of the River Po, it owes much of its charm to its enchanting location at the foot of the western Alps, watched over by snowy peaks.
    [Show full text]
  • Old Italy Mouth-Watering Vintage Italian Recipes
    OldItaly Mouth-Watering VintageItalian Recipes TableOfContents (ClickOnAnyRecipeToBeTakenThereImmediately) No.1.ManzoallaCertosina(FilletofBeef) ......................................................................3 No.2.StufatoallaFlorentina(StewedBeef) .....................................................................3 No.3.CosciadiManzoalForno(RumpSteak) ...............................................................4 No.4.PolpettineallaSalsaPiccante(BeefOlives) .......................................................... 4 No.5.StufatoallaMilanese(StewedBeef) ........................................................................5 No.6.ManzoMarinatoArrosto(MarinatedBeef) ........................................................... 5 No.7.ManzoconsugodiBarbabietole(FilletofBeef) .................................................6 No.8.ManzoinInsalata(MarinatedBeef) ........................................................................6 No.9.FilettodiBueconPistacchi(FilletsofBeefwithPistachios) ...........................7 No.10.ScalopinidiRiso(BeefwithRisotto) ....................................................................7 No.11.TenerumiallaPiemontese(TendonsofVeal) ...................................................... 8 No.12.BragiuolediVitello(VealCutlets) ........................................................................9 No.13.CostoletteallaManza(VealCutlets) ....................................................................9 No.14.VitelloallaPellegrina(BreastofVeal) ..............................................................10
    [Show full text]
  • See If Your Favorite Auto Shop Is a 2014 C L E a N B a Y B U S I N E S S
    Palo Vol. XXXVI, Number 7 Q November 21, 2014 Alto County looks to ease traffic jams Page 5 www.PaloAltoOnline.comw w w. P a l o A l t o O n l i n e. c o m Up for debate Palo Alto nonprofit empowers students to have a voice PAGE 21 INSIDE THIS ISSUE 2014 Holiday Gift Guide Transitions 18 Eating Out 30 Movies 34 Puzzles 56 Donate to the HOLIDAY FUND page 37 QArts Four comedians take ‘Walk of Shame’ tour Page 25 QHome Professorville: historic and well-located Page 41 QSports Stanford soccer teams in NCAA active Page 58 “It’s better to find something earlier than later. You have hope.” —Santwona Behera, Stanford Patient November is Lung Cancer Awareness Month Lung cancer isn’t just a smoker’s disease. Each year, more than 224,000 people are diagnosed with lung cancer in the U.S., many of whom are non-smokers. But there is hope. Early detection and the most advanced care can save lives. Stanford’s team of lung cancer experts has been at the forefront of lung cancer screening and detection, performing minimally invasive and lung-sparing surgeries, developing novel radiation therapy techniques, and leading clinical trials resulting in new treatments. Learn how Stanford’s team can help you. Learn more at: stanfordhealthcare.org/now Page 2 • November 21, 2014 • Palo Alto Weekly • www.PaloAltoOnline.com SOLD Jackie and Richard thank you for trusting us to help you achieve your Real Estate Success. 361 Tioga, Palo Alto* 28830 Bailey Ranch, Hayward* 126 Flying Mist Isle, Foster City* SOLD SOLD SOLD 3421 El Camino 28E, Atherton* 2140 Santa Cruz
    [Show full text]
  • Civiltàdellatavola
    Acca Cop_246_Acca 08/02/13 12:37 Pagina 1 ISSN 1974-2681 ISSN FEBBRAIO 2013 G CIVILTÀDELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 246 LIANA TA D I E L A L I A M C E U D C A I C N C A A / MENSILE, POSTE ITALIANE SPA, SPED. ABB. POST. - D.L. 353/2003 (CONV. IN L. 27/02/2004 N° 46) ART. 1 COMMA 1 - DCB ROMA DCB - 1 COMMA 1 ART. 46) N° 27/02/2004 L. IN (CONV. 353/2003 D.L. - POST. ABB. SPED. SPA, ITALIANE POSTE MENSILE, / L’ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA È STATA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA CIVILTÀ TAVOLA N. 246, FEBBRAIO 2013 FEBBRAIO 246, N. SOMMARIO CARI ACCADEMICI... 26 Le virtù della carota (Amedeo Santarelli) 3 Quale arte gastronomica? (Giovanni Ballarini) 27 Giallo e carta da zucchero (Elisabetta Cocito) FOCUS L’ACCADEMIA ITALIANA DELLA CUCINA 28 Kitchen & celebrities È STATA FONDATA NEL 1953 DA ORIO VERGANI (Laura D’Angelo) 4 Tempi di crisi: l’arte E DA LUIGI BERTETT, DINO BUZZATI TRAVERSO, CESARE CHIODI, GIANNINO CITTERIO, ERNESTO DONÀ del riciclo e di fare la spesa DALLE ROSE, MICHELE GUIDO FRANCI, GIANNI MAZZOCCHI 29 Il timballo: storia e curiosità (Paolo Petroni) BASTONI, ARNOLDO MONDADORI, ATTILIO NAVA, (Francesca Ferreri ARTURO ORVIETO, SEVERINO PAGANI, ALDO PASSANTE, GIAN LUIGI PONTI, GIÒ PONTI, DINO VILLANI, dell’Anguilla) EDOARDO VISCONTI DI MODRONE, CULTURA & RICERCA CON MASSIMO ALBERINI E VINCENZO BUONASSISI. I NOSTRI CONVEGNI 5 Mangiare come natura crea (Alfredo Pelle) 18 Lungo la via Francigena (Giovanni Spartà, Anna 7 I macarons
    [Show full text]
  • Guida Ai Vini DOC Della Provincia Di Torino • 2007 • Di Provincia Della DOC Vini Ai Guida Torino Sezione1-2007 17-10-2007 18:02 Pagina 1
    cover 2007 17-10-2007 17:35 Pagina 1 Guida ai vini DOC 2007 della provincia di Torino In collaborazione con ® Guide to the DOC wines of the province of Torino Guide des vins DOC de la province de Torino Guida ai vini DOC della provincia di Torino • 2007 di ai vini DOC della provincia Guida Torino sezione1-2007 17-10-2007 18:02 Pagina 1 Guida ai vini DOC della provincia di Torino Guide to the DOC wines of the province of Torino Guide des vins DOC de la province de Torino 2007 ® In collaborazione con sezione1-2007 17-10-2007 18:02 Pagina 2 Introduzione 4 A proposito dei bicchieri 20 I vini DOC della provincia di Torino 41 Foreword About stemware DOC wines from the province of Torino Introduction À propos des verres Les vins DOC (AOC) de la province de Torino La selezione enologica 6 Abbinamenti e successioni 22 Enoteca Regionale dei Vini The Oenological Selection Food pairings and course orders della Provincia di Torino 42 La sélection oenologique Accords et successions Enoteca Regionale dei Vini della Provincia di Torino IL PIACERE DEL VINO 11 Quando i vini della provincia di Torino Enoteca Regionale dei Vini incontrano il territorio (e non solo…) 27 della Provincia di Torino The pleasure of wine When wines from the province of Torino Le plaisir du vin meet the territory (and that’s not all...) I vitigni della provincia di Torino 45 Quand les vins de la province de Torino The grape varietals from the province of Torino Piccoli accorgimenti rencontrent le territoire (et pas seulement...) Les Cépages de la province de Torino per gustare al meglio il vino 12 A few tips to bring out LA PROVINCIA DI TORINO Superfici e produzione vini DOC the best from wine VITIVINICOLA 33 della provincia di Torino - 2006 62 Quelques petites astuces pour..
    [Show full text]
  • Friday 7 November
    Friday 7 November 7pm OPENING GALA PARTY THE ONE THOUSAND AND ONE NIGHTS OF ITALIAN CUISINE Three Great Master Guest Chefs from Milan: Tommaso Claudio Tano Arrigoni Sadler Simonato Innocenti evasioni* Sadler, Milan** Tano passami l’olio* By invitation only [email protected] Saturday 8 November COOKING COURSES AND MASTER CLASSES 9:15 FULL DAY COURSE 17:30 ANTIPASTI Then and now. Italian classics: Vitello Tonnato, Carpaccio, Caponata, Carpione, Salsa verde, Panzanella CLICK HERE TO SEE AED 950 Including lunch and breaks THE PROGRAM OF THE DAY More info To Register 11:00 MASTER CLASS 13:30 ANTIPASTI by NIKO ROMITO Casa Reale, Castel Di Sangro (AQ)*** topic of the day from a Michelin-starred chef : new techniques and creative cuisine AED 250 More info To Register PROFESSIONAL 11:00 DEVELOPMENT 18:00 ITALIAN WHITE TRUFFLE EXPERT CERTIFICATE LESSON #1 AED 2500 4 lessons More info To Register Saturday 8 November THE SUMMIT IN DUBAI’S BEST ITALIAN RESTAURANTS Chef Claudio Melis 7pm presents Master Guest Chef FELIX LO BASSO Reserve directly Emirates Towers Hotel Unico Restaurant, Milan * with Restaurant Chef Alessandro Salvatico 7pm presents Master Guest Chef NIKO ROMITO Casa Reale, Castel Di Reserve directly Armani Hotel Sangro (AQ)*** with Restaurant Chef Maurizio Lazzarin 7pm presents DANIELE REPETTI Nido del Picchio, Reserve directly Le Meridien with Restaurant Hotel Airport Carpaneto Piacentino (PC)* Chef Paolo Bellamio 7pm presents Master Guest Chef GRAZIANO PREST Tivoli, Cortina D’Ampezzo* Reserve directly Rotana Amwaj Hotel with Restaurant Chefs Andrea Mugavero 7pm & Alessandro Miceli present Master Guest ENRICO BARTOLINI Reserve directly DIFC Devero, Milan ** with Restaurant SUMMIT’S DINING 7pm ROOM AT PINO CUTTAIA La Madia, Licata (Agrigento)** Directed by of MARCO SACCO, Piccolo Lago, Verbania Book now at [email protected] | +971 4 364 0111 Sunday 9 November COOKING COURSES AND MASTER CLASSES 9:15 FULL DAY COURSE 17:30 DRY DURUM WHEAT PASTA Durum wheat pasta.
    [Show full text]
  • Andrea Marino Barbaresco (CN) P.38 50 Gian Piero Vivalda Cervere (CN) P.62
    Cop. inglese 7-07-2004 14:20 Pagina 1 Gastronomy A Region at the Head of the Table A Guide Chef of Piedmont Guida Chef In. da 1-33 17-06-2004 17:25 Pagina 2 The Chefs of Piedmont 2 Guida Chef In. da 1-33 17-06-2004 17:25 Pagina 3 Contents 1 Riccardo Aiachini Alessandria p.14 26 Mariangela Marone Carcoforo (VC) p.39 2 Antonio Angelo Angiulli Candelo (BI) p.15 27 Gianfranco Massolino Monforte d’Alba (CN) p.40 3 Giuseppina Bagliardi Asti p.16 28 Massimo Milan Borgovercelli (VC) p.41 4 Maria Barale Boves (CN) p.17 29 Elide Mollo Priocca (CN) p.42 5 Fabio Barbaglini Trecate (NO) p.18 30 Maria Occhetti Vezza d’Alba (CN) p.43 6 Pierangelo Bertinotti Borgomanero (NO) p.19 31 Giuseppe Palermino Montemagno (AT) p.44 7 Marco Boschiazzo La Morra (CN) p.20 32 Davide Palluda Canale (CN) p.45 8 Piercarlo Bussetti Torino p.21 33 Massimo Quaglia Faccio Torino p.46 9 Massimo Camia Barolo (CN) p.22 34 Maurizio Quaranta Alba (CN) p.47 10 Bruna Cane Cassinasco (AT) p.23 35 Mariuccia Roggero Ferrero Canelli (AT) p.48 11 Antonino Cannavacciuolo Orta S.Giulio (NO) p.24 36 Alfredo Russo Ciriè (TO) p.49 12 Fausto Carrara Cherasco (CN) p.25 37 Marco Sacco Verbania p.50 13 Pierluigi Consonni Torino p.26 38 Davide Scabin Rivoli (TO) p.51 14 Maurizio Cornero Castello d’Annone (AT) p.27 39 Flavio Scaiola Barbaresco (CN) p.52 15 Renato Dominici Carmagnola (TO) p.28 40 Fulvio Siccardi Piobesi d’Alba (CN) p.53 16 Walter Eynard Torre Pellice (TO) p.29 41 Alessandra Strocco Tigliole (AT) p.54 17 Walter Ferretto p.30 42 Mariangela Susigan Caluso (TO) p.57 Acqui Terme (AL)
    [Show full text]
  • OTTOBRE 2020 L Civiltà Dellatavola ACCADEMIA ITALIANA DELLA CUCINA N
    ISSN 1974-2681 OTTOBRE 2020 l CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA N. 330 MENSILE, POSTE ITALIANE SPA SPEDIZIONE IN ABBONAMENTO POSTALE 70% ROMA AUT MP-AT/C/RM/ SPEDIZIONE IN ABBONAMENTO POSTALE SPA MENSILE, POSTE ITALIANE ACCADEMIA ITALIANA DELLA CUCINA ISTITUZIONE CULTURALE DELLA REPUBBLICA ITALIANA FONDATA NEL 1953 DA ORIO VERGANI www.accademia1953.it CIVILTÀ DELLA TAVOLA CIVILTÀ N. 330, OTTOBRE 2020/ Sommario CIVILTÀ DELLATAVOLA ACCADEMIA ITALIANA DELLA CUCINA OTTOBRE 2020 / N. 330 DIRETTORE RESPONSABILE PAOLO PETRONI Focus del Presidente COORDINAMENTO REDAZIONALE SILVIA DE LORENZO 3 La nuova App porta il mondo PROGETTO GRAFICO E IMPAGINAZIONE dell’Accademia agli appassionati SIMONA MONGIU della nostra grande cucina IN QUESTO NUMERO SCRITTI E RICETTE DI (Paolo Petroni) UGO BELLESI, GIUSEPPE BENELLI, ROSARIO BRANDA, ENZA BUONFRATE, GIANCARLO BURRI, ELISABETTA COCITO, L’ACCADEMIA ITALIANA DELLA CUCINA MAURIZIA DEBIAGGI, GABRIELE GASPARRO, è stata fondata nel 1953 da Orio Vergani FABIO GIAVOLUCCI, MARZIA DANIELA IMPEDOVO, e da Luigi Bertett, Dino Buzzati Traverso, ANNA LANZANI, FRÉDÉRIC MONTEVERDE, Cesare Chiodi, Giannino Citterio, Ernesto Donà CLAUDIO NACCA, GIGI PADOVANI, dalle Rose, Michele Guido Franci, Gianni Mazzocchi PAOLO PETRONI, MAURO POLTICCHIA, Bastoni, Arnoldo Mondadori, Attilio Nava, ANTONIO RAVIDÀ, GIANCARLO SARAN, Arturo Orvieto, Severino Pagani, Aldo Passante, ELENA SIMMEN, ALDO E. TÀMMARO, MARTA VILLA, Gian Luigi Ponti, Giò Ponti, Dino Villani, ANDREA VITALE, ROBERTO ZOTTAR. Edoardo Visconti di Modrone, con Massimo Alberini e Vincenzo Buonassisi. CREDITI FOTOGRAFICI ADOBE STOCK, MONICA POLLONI. vvv EDITORE Attualità l Costume l Società ACCADEMIA ITALIANA DELLA CUCINA VIA NAPO TORRIANI 31 - 20124 MILANO TEL. 02 66987018 - FAX 02 66987008 La nostra moka a L’Avana [email protected] 4 (Anna Lanzani) [email protected] [email protected] WWW.ACCADEMIA1953.IT 6 vvv PERIODICO MENSILE REGISTRATO PRESSO IL TRIBUNALE DI MILANO IL 29-5-1956 CON IL N.
    [Show full text]
  • Maestri Gusto
    Slow Food® DI TORINO E PROVINCIA 2008aestri - 2009 Mdel TORINO E Gusto PROVINCIA Maestri del Gusto Slow Food® 2008aestri - 2009 Mdel TORINO E Gusto PROVINCIA Coordinamento del progetto Project coordinated by Camera di commercio industria artigianato e agricoltura di Torino Gianpiero Masera, Fabio Boerio, Daniela Fenoglio, Patrizia Roxas Slow Food Mavi Negro, Gigi Piumatti Laboratorio Chimico Camera di Commercio Torino Sergio Angelelli, Italo Bevione, Salvatore Capozzolo, Guido Cerrato, Katia Leggio, Clelia Lombardi, Paola Rebufatti, Paolo Vittone A cura di Editing by Silvia Ceriani, John Irving Selezione aziende e redazione Addresses selected and reviewed by Bruno Boveri Ezio Alini, Loredana Aprato, Francesco Bertello, Alberto Betassa, Marco Cicerone, Giuseppe Clementino, Leana Eugenio, Enrico Gaia, Tiziano Gaia, Giancarlo Gariglio, Federica Maero, Leo Rieser, Vittoria Ruggeri, Franco Turaglio, Paolo Vaccarino, Eric Vassallo Traduzioni Translations Ronnie Richards Fotografie Photography Marcello Marengo Progetto grafico Graphics Francesco Perona Stampa Printed by Stamperia Artistica Nazionale, Trofarello 2008 Camera di commercio industria artigianato e agricoltura di Torino Si ringraziano Many thanks to Ascom Torino, Confesercenti Torino, Cna Torino, Confartigianato Torino, Artigianato Torino Casa, Federazione Provinciale Coldiretti Torino, Confederazione Italiana Agricoltori Torino, Confagricoltura Torino SOMMARIO CONTENTS Una stretta di mano fra produttori e consumatori 10 Producers and consumers shake hands 12 Alessandro Barberis Il
    [Show full text]
  • Slow Food Presidia 2015
    SLOW FOOD PRESIDIA SLOW FOOD PRESIDIA 1 Editors: Francesca Baldereschi, Salvatore Ciociola, Eleonora Giannini, Serena Milano, Raffaella Ponzio Editorial team: Andrea Amato, Elena Aniere, Annalisa Audino, Carlotta Baitone, Valentina Bassanese, Valentina Bianco, Typhaine Briand, Roba Bulga, Elisabetta Cane, Silvia Ceriani, Chiara Davico, Elisa Demichelis, Davide Dotta, Emanuele Dughera, Tiziana Gazzera, Valerie Ganio Vecchiolino, John Kariuki, Nazarena Lanza, Michela Lenta, Catherine Mann, Irene Marocco, Valentina Meraviglia, Marta Messa, Jonathan Moody, Eleonora Olivero, Michele Rumiz, Piero Sardo, Anandi Soans, Victoria Smelkova Translation: Carla Ranicki English edition editing: Simone Gie, Catherine Mann, Jonathan Moody Layout and graphics: Alessia Paschetta, Claudia Saglietti Cover photo: Ankole Cattle Presidium, Uganda– © Alberto Prina Printing: La Stamperia – Carrù (Cn, Italy) – Printed on recycled paper This project is funded by the European Union The contents of this publication are the sole responsibility of the author and the EASME is not responsible for any use that may be made of the information contained therein. CONTENTS 4 Slow Food is... 7 Biodiversity according to Slow Food 9 Slow Food Presidia 10 Tell it on the label 12 The Slow Food Presidia brand 13 Slow Food Chefs’ Alliance 14 A brand for Presidia Coffee 16 Slow Food Foundation for Biodiversity supporters 19 Slow Food Presidia 20 Europe 35 Italy 139 Africa 151 Americas 162 Asia and Oceania 3 SLOW © Peter Blystone Marco Del Comune & Oliver Migliore FOOD IS... … a network of members Slow Food is an international organization committed to ensuring everyone has the right to access and enjoy good food: good for eaters, producers and the environ- ment. It was founded as a non-profit organization in 1989 to combat the spread of fast food culture and the disappearance of local food traditions and works to raise awareness of the impact our food choices have on the world around us.
    [Show full text]